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Receta Bone-In Rib End Pork Roast with Fresh Tortilla’s and Cabbage Salad

by Catherine Pappas

Ingredientes

For Pork Roast: 4-5 lb. pork roast For the Rub: 2 tbs. sugar 1 tsp. salt ½ tsp. black pepper ½ tsp. turmeric 1 tsp. ground cumin ¼ tsp. cayenne ½ tsp. curry ¼ tsp. ground cloves ½ tsp. cinnamon For the Tortilla: 2 cups flour ½ tsp. salt 1 tsp. baking powder 1 tbs. shortening ¾ cup warm water

For the Cabbage Salad: ½ head of curly cabbage – sliced thin ½ small red onion – sliced thin 1 cloves of garlic – crushed and chopped 1 inch piece of fresh ginger – sliced thin ¼ jalapeño – chopped with seeds Combine all of the above in a salad bowl and toss. For the Dressing: ¼ cup of water 3 tablespoons of olive oil 3 tablespoons of white vinegar ½ tsp. salt 1 tsp. sugar ½ tsp. black pepper Combine all of the above in a small bowl and mix. Pour over the salad and toss.

Direcciones

1. For Pork Roast:
2. Combine all of the above ingredients and rub all around the roast.
3. Preheat Oven 350- degrees:
4. Roast 25 – 30 minutes per lb. The cooking time will depend on the size of the roast.
5. Cut pork into bite sized pieces.
6. For the Tortilla:
7. Combine the flour, salt and baking powder in a bowl. Mix in the shortening and crumble with your fingers.
8. Add the water and mix until the dough comes together.
9. Flour a clean surface and knead dough a minute or two until smooth.
10. Divide dough into 8 equal pieces and roll each piece into a ball.
11. Heat a large frying pan or griddle.
12. Roll dough ball into a thin, round tortilla. Place on the hot skillet and cook until slightly bubbly and golden. Flip and finish cooking until golden.
13. Place the tortilla in a clean towel to keep warm.

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